I think it’s become obvious that I love eating seasonally. There was a point in my life that when asked, I couldn’t tell you when asparagus was in season (because in the store, it’s always “in season.”) Yet, I’ve learned and grown to love asparagus only when it's in season.
During the long winter months I gorge myself on root vegetables and potatoes (so much so that it has caused a few people to question exactly how many sweet potato recipes I currently have on my blog and which I respond, “I’ve stopped counting”.)
But when spring arrives, sweet potatoes are out as if they’ve gone out of fashion. I will see them again (much like the 80’s never seem to actually leave us) and I’m alright with this (for I have eaten my fair share.)
In the spring there’s a new (green) bounty to be had. Kale, Spinach, Swiss Chard, and asparagus.
Did I mention asparagus?
It’s such a peculiar plant. Stalks shoot out of the ground often without warning and often in the colder, dreary mornings of spring. Signs of life. Signs of color. Signs of beauty.
I know it sounds a bit strange but one day I’d like to find a house in the woods where asparagus grows wild (yes, this is a possibility...)
Asparagus has it’s own unique, earthy taste and when roasted, may be one of my favorite meals. A little salt, a little olive oil, a little roasted asparagus, and sometimes with an egg on top for good measure. It’s delicious. It’s spring in one bite.
I’ve been meaning to make savory crepes for a while but something always comes before crepes. Crepes are amazingly easy to whip up on a moments noticed and can have serious potential. So really, I’m not sure why I don’t make them more often!
This recipe can be dressed up or dressed down depending on the occasion. I can even imagine an amazing Saturday breakfast with poached egg on top (yum!)
PrintGrilled Cheese Crepes with Shaved Asparagus
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2-4 1x
Ingredients
- Crepe:
- ½ cup whole wheat pastry flour
- ¼ teaspoon salt
- 2 eggs
- ¾ cup milk
- 1 ½ tablespoons butter, melted
- Filling:
- ½ pound asparagus
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ cup green onions
- pinch salt and pepper
- Mozzarella Cheese
Instructions
- In a medium skillet, heat olive oil over medium low heat. Shave or thinly slice asparagus and dice green onion. Toss green onion and garlic in with olive oil and heat for 2-3 minutes, just until fragrant. Add in asparagus and heat until asparagus turns a nice bright green color, only another 2-3 minutes. Sprinkle with salt and pepper, set aside.
- Whisk together flour, salt, eggs, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Place done crepes on a piece of parchment paper (be sure not to fully stack crepes.)
- Once crepes are finished (this will make about eight) place a couple spoonfuls of asparagus and a bit of mozzarella on half the crepe. Fold over to cover the filling, then fold again to form a ¼ circle.
- Return crepe to pan over medium low heat and cook until each side is golden brown and mozzarella has melted. Serve with a slight drizzle of olive oil and extra green onions.
Louisa Shiffer says
Oh my. I have some asparagus that needs picking today, and it is going to turn into this! It looks delicious!! What a great idea.
Louisa
http://www.chiffonadeofparsley.com
Adrienne @ How to Ice a Cake says
Yes mam. I would take this as my breakfast in a heartbeat 😀
Stefanie @ Sarcastic Cooking says
These look so classy! I can not wait to try shaved asparagus.
Cookie and Kate says
Mega yum! Shaved asparagus, crepes, cheese... I love all of these things. Hope you find your house with wild asparagus, someday!
call me debbie says
These light slices of the asparagus create all the magic!
In Whirl of Inspiration
Margarita says
I like your thinking about seasonal fare. I have a serious thing for peaches and almost cry when their very short lived season is over. But because I eat them so much when they're around, I don't really think about them much anymore after about two weeks without. oh but maybe it's because I know I will have plenty in the freezer. Everything in your crepes sound good... Love the shaved asparagus idea.
naturallyella says
I use to do that with tomatoes until I was able to get tomatoes through November thanks to hoop houses. Now by the time tomatoes are done, I'm ready not to look at them until July 🙂
Gina @ Running to the Kitchen says
I have eaten 3 bunches of asparagus *myself* (not shared with my husband) in the past 7 days alone. I cannot.get.enough of it right now when it's crisp, delicious and not from 2000 miles away. Crepes are definitely a forgotten thing for me too. Not sure why as like you said, they're so incredibly easy and quick.
naturallyella says
Yes! I'm so glad someone else can't get enough!
Jeanine says
So springy and pretty! They remind me of little quesadillas... I've never tried making crepes before but I might have to now...
naturallyella says
I had that same thought. I actually like the crepes better, I find them a little easier to work with!
Jennifer says
WOW. These look seriously incredible, Erin!
naturallyella says
Thank you!
Yadsia @Shopcookmake says
Savory crepes! Yum!
Eileen says
I've been thinking about savory crepes for a while too--maybe I will pick up some asparagus this weekend and give these a whirl!
Ca4ole says
Since you like asparagus, you might be interested in this collection of all things asparagus. Asparagus Food on Fridays
Jenni Hodges says
I can't wait to try this with fresh asparagus from the garden! I love savory crepes - thanks for the great idea!
Marissa says
Just lovely! I like that they could be finger food appetizers shared among friends.
Nicole, RD says
Wow. These look epic! Must make!
Maya says
I just tried this recipe and oh my goodness, it is absolutely beautiful. It was surprisingly filling and delicious. Thank you for sharing!
Alex Caspero MA,RD says
Looks beautiful! I love asparagus. I just bought a whole bunch and cannot wait to try some recipes out this weekend!
Ingrid says
Thanks for posting this recipe! I made it tonight with haloumi cheese as the filling - kiddos and adults loved it. Will try with asparagus next time!
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